Is it winter or spring?

I am not ever certain that the ground hog knows what season it is.  We seem to enjoy wonderful spring weather and then, without so much as a boo, the winter winds blow and chill our bones.  Nevertheless, there are some spring edibles up and available.

Last week I found some delicious oyster mushrooms (Pleurotus ostreatus).  To say they were delicious is an understatement.  They do not even compare with the cultivated variety.  Their flavor is more intense and the flesh considerably more meaty than the grocery store variety. Thus, if you have a chance to go foraging with a mushroom expert, by all means, don't miss out on this variety, assuming you can find them.  You can find a lovely recipe as well as a photograph of this incredible delictable at:      http://www.naturealmanac.com/archive/mushrooms/mushroom_soup.html

As though mushrooms aren't enough there are several greens that have also reared their heads.  As you might expect the henbit, pellitory, chickweed, sheep sorrel,  and sonchusc are up and awaiting your thinning touch.  The best place to check this out is in public parks rather than state or national parks where the weeds are usually few and far between.  Another good location is out in the country where there is waste land to wander.

It is bird season.  The Sandhill Cranes have been migrating through Georgia from Valdosta through Marietta and on through Bartow County and into Tennessee.  You can hear them over head as they sing the entire route.  It is an event that I anticipate every spring and fall.

The Bald Eagles have hatched one egg out of two up at Berry College.  If you haven't had a chance, check out their eaglecam and you can bear witness to the beauty of life.  Both the "mother and father" tend to this chick and have been sitting on the nest since January 14th when the first egg was laid.  You will note that there are assorted buffet items in the nest...a coot or two, a fish head, and who knows what else.  This eaglet will be well fed and groomed for flight perhaps by April.  Check it out.  http://www.berry.edu/eaglecam/

And finally, this is the mating season of almost all birds.  In particular, you can hear them calling out on your morning walk or in the late afternoon.  These are generally the songs which will attract a mate and will change with the seasons.  It is one of my favorite times of the year to listen.  In my own yard I can hear the Brown Headed Titmouse, the Eastern Towhee, Robins, Woodpeckers, Cardinals and Bluebirds... just to mention a few.  Soon the Rose Breasted Grosbeaks will be in town along with a host of warblers; so check it out.

I haven't died....

I admire those who can blog on a daily or weekly basis.  They seem to have a bit more time than I do or it is their mission in life.  I, on the other hand, am a caregiver and this occupies a lot of my time so I have less time for writing these days.  No matter....

What's up right now.  Here in north Georgia the henbit is up along with the chickweed and the curly dock.  Now I may have written about these incredible edibles in an earlier missive - to be honest - I have a hard time knowing what day it is - but let me refresh your memories.

Henbit is a wonderful tonic kind of herb.  It is a mint but doesn't taste like mint.  The best way to eat it is braised in a bit of chicken or vegetable stock.  Not too much, just enough to wilt the plant.  I usually collect the tops - about two sets of leaves down the stem and, if in flower, I also take the flower as I figure a bloom is worth a lot more nutrition than naked leaves.  Back to the cooking.  Cook the collected leaves under a lid so that the plant wilts and softens up.  Then, add a bit of butter and a snitch of vinegar - we in the south love vinegar on greens but in this instance it really adds a bright note of flavor.  Then, eat.

Curly Dock is another delicious greenery and so plentiful.  I always collect the youngest leaves although the older leaves aren't bad.  I just don't collect the antique leaves if you get my drift.  After washing, put a pat of butter into a medium heated frying pan, melt, and then add the greens.  Again, if there is moisture on the leaves just put a lid on and let wilt.  The Curly Dock is a precursor of spinach so it cooks quickly and has a lovely tart quality which is better than spinach if you ask me.

I know I did a thought or two on Chickweed so I won't belabor the point here.  Just make sure to wash it before you eat it.  You can guess why.  Although I love the outdoors and am definitely not a germaphobe, washing your greenery that comes close to the ground is a good idea.

Apparently there are some fungus to be had yet this season although I haven't seen anything I can eat right now.  I did get a note from one person saying she had found a lion's mane growing on a tree near her house.  Now that is a 'shroom you don't want to miss.  Slice it up, saute in butter, add a drop of lemon juice, a bit of salt and pepper.... voila!  You have a feast that is both nutritious and health-provoking.

Have a wonderful December and eat well!